Egg Filling
by Good life from today
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Blanch the noodles with 150 grams of boiling water for 500 grams of flour, stir evenly with chopsticks, add 150 grams of cold water, and knead the dough into a smooth dough for 15 minutes.
2. Prepare the sauce when proofing. Put the sweet noodle sauce, chili noodles, and cumin powder in a little water and stir evenly, put a little oil in the pot, don’t put too much, add the stirred sauce when the oil is boiled, and put it in the pot Water starch thickens.
3. Adjust the shortbread, a pinch of flour, pour in the oil and stir to the extent shown in the figure, not too thin, not a flowing liquid.
4. The proofed dough is pulled into a small potion, and the pastry is wrapped according to the method in the picture
5. Stack again
6. carry on
7. Wrap it like this and cover it with cloth or plastic wrap
8. Dried into pancakes
9. Put a little oil on the electric baking pan, just a little bit, not too much, too much oil, too crispy, a bubble will pop up in two minutes, use chopsticks to pick up and pour in the egg liquid
10. Turn over
11. Out of the pan, brush with the previously fried sauce, brush well, this step forgot to take pictures, put the lettuce, brush the sauce on the lettuce, put the chicken fillet, and roll it up.
